Functional-and-technological properties of meat pates with replacing wheat flour on the flour non-traditional species

The creation of meat products treatment-and-prophylactic actions is an important social and scientific problem, because for such products it is necessary to reconsider traditional approaches to the process. The functional food products include products for data properties depending on the purpose of their application. Basically it is the increase or decrease of the share of specific components of food (protein, amino acids, lipids, vitamins, micro- and macroelements, dietary fibers, etc.). In article results of researches on studying of functional and technological properties of meat pates with replacement of wheat flour in the flour unconventional. It is established that the use in the formulation of pastes of herbal supplements not only increases nutritional value but also retains a high functional and technological properties of meat emulsions and leads to an increase in product yield.